Fingerling Potatoes with Tarragon Chive Butter recipe

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Ingredients

1 ½ pounds fingerling potatoes
8 tablespoons butter
1 large clove garlic, thinly sliced
3 tablespoons creme fraiche
3 tablespoons chopped fresh chives
2 teaspoons chopped fresh tarragon
salt and ground black pepper to taste

Nutrition Info

375.9 calories
carbohydrate: 30.8 g
cholesterol: 76.3 mg
fat: 27.4 g
fiber: 3.8 g
protein: 4.2 g
saturatedFat: 17.3 g
servingSize: -
sodium: 216.7 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a steamer insert in a large pot. Add enough water to reach the bottom of the steamer. Add in potatoes. Cover and bring to a boil, steam until tender, 15 to 20 minutes.

  2. Meanwhile, melt 2 tablespoons butter in a small skillet over medium-low heat. Add garlic. Cook, stirring occasionally, until softened but not browned, 1 to 2 minutes. Remove from heat and let cool.

  3. Transfer garlic butter to a mini food processor. Add remaining butter, creme fraiche, chives, and tarragon, pulse until smooth. Season with salt and pepper.

  4. Drain potatoes and place in a bowl. Gently break open using the back of a large spoon, but do not mash. Mix in about 1/2 of the garlic-herb butter. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

New spin on fingerling potatoes.

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